Recipes · RECIPES · Salads · Sauces · Special Occasions

Buffalo Chicken Strips with Blue Cheese Salad

SONY DSCWhen I think Superbowl, buffalo wings with celery and blue cheese dressing is what comes to mind first. Buffalo wings are commonly breaded and served along side one…maybe two sticks of celery; which I don’t think anyone ever eats. For this recipe, I used chicken breasts instead of actual wings, then lightly dredged the cutlets in egg and flour, before smothering them in a traditional sauce. I replaced the celery sticks with a simple green salad with lots of celery for crunch, and blue cheese dressing for flavor.

To begin, cut the breasts into “chicken strip” sizes and heat oil over a medium sauce pan. Then lightly coat the chicken in the flour mixture, then into the eggs, then back into the flour mixture before adding to the heated skillet.SONY DSC

While the chicken is cooking, begin making the sauce by melting butter in a small pan, then adding the ketchup and hot sauce.SONY DSCSONY DSC

When the chicken is cooked all the way through, coat the chicken with the sauce mixture.

To make the salad: toss greens, chopped celery, parmesan cheese, and your favorite blue cheese dressing in one bowl.

SONY DSCSONY DSCServe along side wings…and feel healthy!

SONY DSCMake sure you have big paper plates and napkins ready for guests so they don’t feel shy about getting tons of salad. 😉 ….and “wings” (as a second thought, of course.)

Buffalo chicken strips with blue cheese salad=Healthy Superbowl snack solution #1.

Here’s the recipe!

(Printable version)


2 tablespoons of butter

3 tablespoons of ketchup

3 tablespoons of Frank’s Red Hot Wing Sauce

1 cup all-purpose flour

2 tsp of salt

1 tsp black pepper

2 large eggs

1 tablespoon olive oil

3 chicken breasts

for the salad

butter lettuce blend

2 celery stalks, chopped

blue cheese dressing

¼ cup grated fresh parmesan cheese


With a sharp knife cut chicken horizontally into thin (½ inch thick) cutlets. In a medium bowl, whisk together flour, salt, and pepper. Spread on a flat surface such as a large plate or baking sheet. Set aside. In a small bowl beat two eggs. In small batches, dredge chicken in flour mixture , shaking off excess. Dip chicken in egg mixture to coat, shaking of excess. Dredge chicken in flour again.

Heat oil of medium heat and add the chicken when the pan is hot. (The flour should sizzle.) Cook chicken for about 4 minutes on each side or until chicken is cooked all the way through. Meanwhile, Heat butter in a small saucepan, until melted then whisk in the ketchup and wings sauce. Set aside.

When chicken is ready, coat all sides of each cutlet into warm sauce. Put on serving plate or salad. To prepare the salad: Toss lettuce, chopped celery, blue cheese dressing, and parmesan cheese. Serve along side buffalo chicken strips.


Love, Grey and Brianna


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